HOW TO, roasted vegan bowl, Thanksgiving leftovers, sweet potato mash, roasted chestnuts, coconut milk sweet potato mash, baked vegetables, roasted vegetables, re-working leftover food

1. Gather the ingredients

For the roast:

  • 2 carrots
  • 1 eggplant
  • 2 sweet potatoes
  • 1 red onion
  • 5 garlic cloves
  • half fennel
  • a bunch of chestnuts

For the sweet sauce:

  • 1 tbsp of extra virgin olive oil
  • 1 tbsp of brown sugar
  • a pinch of marine salt and pepper

For the garlic broccoli:

  • 1 tbsp of extra virgin olive oil
  • 1 small broccoli
  • 2 garlic cloves

For the sweet potatoes mash:

  • 1 sweet potato
  • 1 tsp of marine salt
  • a pinch of thyme
  • 2 tbsp of coconut milk

*cranberry sauce on the side if desired

HOW TO, roasted vegan bowl, Thanksgiving leftovers, sweet potato mash, roasted chestnuts, coconut milk sweet potato mash, baked vegetables, roasted vegetables, re-working leftover food

2. Make the sweet sauce

Preheat the oven to 425F and mix the olive oil, sugar, salt and pepper in a bowl. Set aside.

HOW TO, roasted vegan bowl, Thanksgiving leftovers, sweet potato mash, roasted chestnuts, coconut milk sweet potato mash, baked vegetables, roasted vegetables, re-working leftover food

3. Massage the vegetables and bake

Cut the previously roasted vegetables into smaller pieces and bring into a large non-stick baking tray. Pour the sweet sauce and gently massage the carrots, eggplants, onion, garlic and fennel pieces with the mix. Leave an empty corner for the broccoli florets. Bring to the oven for 30 minutes.

HOW TO, roasted vegan bowl, Thanksgiving leftovers, sweet potato mash, roasted chestnuts, coconut milk sweet potato mash, baked vegetables, roasted vegetables, re-working leftover food

4. Prep the broccoli

Place the previously boiled broccoli florets into a bowl and mix with olive oil and crushed garlic. Bring to the baking tray.

HOW TO, roasted vegan bowl, Thanksgiving leftovers, sweet potato mash, roasted chestnuts, coconut milk sweet potato mash, baked vegetables, roasted vegetables, re-working leftover food

5. Prep the mash

Mash the sweet potato pieces and mix with a pinch of salt, some thyme and coconut milk to make it creamier.

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HOW TO, roasted vegan bowl, Thanksgiving leftovers, sweet potato mash, roasted chestnuts, coconut milk sweet potato mash, baked vegetables, roasted vegetables, re-working leftover food

6. Prep the chestnuts

Wash the chestnuts and cut them in half. Flip and stir everything on the baking tray and bring in the chestnuts (with or without the skin), for an extra 15 minutes.

HOW TO, roasted vegan bowl, Thanksgiving leftovers, sweet potato mash, roasted chestnuts, coconut milk sweet potato mash, baked vegetables, roasted vegetables, re-working leftover food

7. Serve

In a large bowl place a big spoonful of sweet potato mash and surround it with the roasted vegetables. Top with chestnuts and serve with cranberry sauce for a delicious day-after Thanksgiving meal.